Here is a typical Venetian recipe, reinterpreted in a vegan key. I don't often do this type of operation because I believe that vegetable cooking has its own dignity regardless of imitation, but with some dishes I am particularly attached to, I am pleased to offer it in a plant-based version, to make vegetable cooking more accessible. to the most suspicious palates.
Since it is spring I used fresh onion, at other times of the year you can use a classic golden onion.
Cut the seitan into strips. If you don't have time to make homemade seitan you can use ready-made seitan. I used the spelled one from Compagnia Italiana (see the IT version). Slice the spring onions. Put 10 tablespoons of sunflower oil in a thick-bottomed non-stick pan. Yes, you got it right ... 8 spoons! It is still a typical recipe, so it will certainly not be dietetic ... Brown the bay leaf, add the spelled and make it crust on both sides. Then add the spring onion, salt lightly and cover with the white wine. Let it evaporate and add a ladle of hot water. Let it simmer until the spring onion has softened.
Serve sprinkled with black pepper, which never fails!
I presented this dish with homemade wholemeal sourdough bread. The most classic version, especially if you offer it in the cold season, is to accompany it with Biancoperla corn polenta.